Last week at work, a coworker and I were merchandising the food section and we got into a discussion about all of the different kinds of mustard we have. Who knew that walnut dijon was even a thing? Or that it’s only officially dijon mustard if it’s prepared with white wine and produced in Dijon, France? Not only are the French very particular about their mustard, they even go so far as to make and enforce laws to further sanctify their products. We determined that mustard (and wine) are basically sacred and that they should be revered as such.
On one hand, it’s annoying that real dijon has to be imported and the cost is exponentially higher than it should be… but on the other hand, real dijon is absolutely worth it. I wasn’t initially super excited about spending $20 on a crock of mustard, but I decided that I would try it out in one of my favorite recipes. Let me tell you that this damn bougie mustard makes all the difference. The bite of the freshly ground mustard, the vinegar, and the extra layer of acidity from the wine is making me salivate just thinking about. Good thing I’ve got a giant jar of the stuff!
After tasting it right when I got home, I tossed my little jar from Safeway right into the trash and haven’t regretted it since. The next day was when I really put it to the test with a pork tenderloin. The creamy yogurt with the sharpness of the mustard, rounded out with the fresh dill is truly a culinary miracle. And it’s not just good on pork! The sauce from this recipe can be made in batches and kept in the fridge for a week, or in the freezer for up to three months. Try it on your eggs Benedict. Try it on avocado toast for your next brunch get together – you won’t be disappointed.
Dijon and Dill Roasted Pork
- 1 pork tenderloin, between 1 1/2 – 2 lbs
- 1 cup Greek yogurt
- 1/2 cup moutarde de meaux, or preferred dijon mustard
- 1/2 cup dry white wine, such as Pinot Grigio
- 1/4 cup fresh chopped dill
- Pinch each of salt and pepper
- 1 Tbsp canola oil
- 1/2 cup chicken stock
- 1 cup sliced mushrooms, optional
- Remove pork from packaging and remove any large chunks of fat and silver skin with a paring or utility knife. For the silver skin, take the point of the knife and slice just below the silver skin through to the other side and make a lateral cut. Lift the silver skin with your other hand to keep it taut while you cut to remove the strips. You don’t have to remove all of the fat, seeing as pork tenderloin is on the leaner side and benefits from some fat.
- Take trimmed pork and place into a container or ziploc bag with yogurt, Dijon, wine, dill, salt and pepper. Mix thoroughly and make sure to coat the pork evenly. Refrigerate for at least two hours, or up to eight hours.
- When ready to cook, preheat oven to 375°, and heat oil in a cast iron or other heavy-bottomed skillet over medium heat until just about to smoke. Reserve the marinade, and sear pork for a few minutes until browned on all sides. Transfer skillet to oven and bake for 20 minutes, flipping and basting halfway through with marinade. Depending on the size of your tenderloin, cooking time might vary a little bit – be sure to cook until internal temperature reaches 165°.
- Remove pork from oven, transfer to a cutting board and wrap tightly in foil. Let rest for 10-15 minutes while you prepare the sauce.
- Take reserved marinade and heat in the same skillet over medium-low heat. It will bubble and steam when hitting the hot pan, but take advantage of it and scrape and stir the browned bits from the roast into the sauce. Add chicken stock and sliced mushrooms, and simmer for 10-15 minutes until sauce has thickened a bit. Remove from the heat and let cool slightly while cutting the pork into 1/4″ slices. Serve with sauce poured over the top or on the side.
Notes and Variations
While this pork is melt-in-your-mouth delicious all on its own, it needs a side or two to cut through the richness and bite of the mustard. Serving with a side of your favorite mashed potatoes is always a solid option, or try my recipe for garlic and parmesan smashed potatoes for a twist on a classic favorite.
All of that protein and carbs are just waiting for an amazing veggie to accompany it, and braised artichokes definitely fit the bill. Buttery, garlicky, herby artichokes are the perfect compliment to any kind of roast, but especially one with mustard.
I used a smooth mustard, but you can easily swap it for a whole grain dijon for an equally tasty meal. If you want a little spice, you can swap a tablespoon or two out for Chinese hot mustard, and the dill for black sesame seeds and serve with bok choy and a side of cilantro white rice.